Combine the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment (or in a processor). Mix briefly (or pulse in processor). Add the butter pieces and mix on medium-low speed (or pulse) until the mixture resembles coarse sand and the butter pieces are not much bigger than peas. Mix in the cold water until the dough comes together. Shape the dough into a ball, wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Roll the chilled pie dough into a 12″ circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Prick all over with a fork (this will help prevent air bubbles). Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375. Before placing in the oven, prick all over the crust with a fork (this will help eliminate air bubble). Bake until golden brown, 22-24 minutes. Transfer to wire rack and cool.

Combine the eggs, honey granules, and water in a medium-sized heatproof bowl set over a saucepan of simmering water (the water should not tough the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160 degrees F on an instant read thermometer, about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes. Add the melted chocolate and vanilla to the egg mixture and beat until well blended. Beat in the butter 1 Tbs at a time until well combined. Using a spatula, gently fold in 1 cup of whipped cream until no streaks remain. Transfer the filling to the baked pie shell. Refrigerate until set, at least 3 hours. Slice and serve with remaining whipped cream.